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1
Put the greens and herbs and garlic cloves all together in a large steamer set over medium-high heat, and steam until tender, 15 to 20 minutes.
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2
(If you dont have a steamer, use a large, deep skillet with a lid.
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3
Put 2 inches of water in bottom of pan, add greens, cover and cook at a brisk simmer.)
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4
Set the garlic aside.
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5
Drain greens, let cool and squeeze out moisture; pick out the tougher herb stems if necessary.
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6
Put greens and herbs on a cutting board and chop very finely with a large knife.
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7
Put 4 tablespoons olive oil in a wide skillet over medium-high heat.
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8
Add the chiles and let them sizzle without browning (or use a pinch of crushed red pepper), then add the chopped greens, a pinch of salt and half the cumin seeds.
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9
The flavor is concentrated by cooking most of the moisture out of the greens; this will take about 10 to 15 minutes.
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10
(Stir the herb jam mixture often as the water evaporates; it will want to stick.)
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11
Turn the heat off but leave the mixture in the pan.
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12
Peel the steamed garlic and mash it into the pan along with the olives.
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13
Mix everything and taste; add salt as needed, a good splash of olive oil, the pimenton and more cumin to taste.
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14
The herb jam should be highly seasoned.
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15
Add more chile if it isnt spicy enough.
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16
Just before serving, add a squeeze of lemon.
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17
Spread on toasted pita or flatbread if desired.
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18
The herb jam can be stored in the refrigerator, tightly covered, for about 5 days.
